Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, August 14, 2010

Eggplant Dip with Pine Nuts

(Cam Fistikli Patlican Salatasi)

Eggplant Dip with Pine Nuts
1 large eggplant
2 garlic clove, do not peeled
1/3 cup creamy yogurt-see How to Make Creamy (Strained)Yogurt
1 pinch crushed pepper
1 tsp lemon juice


2-3 tbsp pine nuts, lightly roasted
1 fresh onion (green onion), only white part, thinly sliced
Extra virgin olive oil

Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place eggplant and garlic on an oven tray and roast for about 30 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any hard seeds. After draining, cut into small pieces with a knife with peeled garlic cloves. Add the rest of the ingredients and mix with a spoon.

Place in service plate sprinkle the pine nuts and fresh onion and drizzle extra virgin olive oil on top and serve.


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